← All recipes

🍲 Creamy Butternut Squash Soup with Almonds

385 kcal · 30 min · 4 servings

Ingredients

• 400 g butternut squash
• 200 g floury potatoes
• 2 carrots
• 1 onion
• 1 clove garlic
• 2 tbsp butter
• 600 vegetable broth
• 50 g almond kernels (peeled)
• 200 ml whipping cream
• salt
• pepper (from the mill)
• nutmeg

Instructions

1. 1. Peel the butternut squash, potato, and carrots. Remove the seeds and flesh from the squash and cut it into small cubes. Peel the potato and carrots and cut them into small cubes as well.
2. 2. Peel the onion and garlic clove. Finely chop both. Heat some butter in a pot and sauté the onions and garlic until translucent (until they become soft and see-through).
3. 3. Add the squash cubes to the pot and sauté them briefly with the onions. Pour in the vegetable broth. Now add the potato cubes, almonds, and carrots to the pot.
4. 4. Let the soup simmer over medium heat. Stir it occasionally. Cook it for 25 to 30 minutes until the vegetables are soft.
5. 5. Remove the pot from the heat. Puree the soup finely and smoothly using a hand blender.
6. 6. Stir the cream into the soup. Reserve 4 tablespoons of cream for decoration. If the soup is too thick, add a little more broth. If it is too thin, let it simmer a bit longer until it reaches the desired consistency.
7. 7. Season the soup with salt, pepper, and ground nutmeg.
8. 8. Fill the bowls with the soup. Drizzle each plate with the 4 tablespoons of reserved cream. Serve the soup immediately.

Nutrition per serving

• kcal: 385
• Protein: 9 g · Fett/Fat: 24 g · Carbs: 32 g